Place potatoes in a dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 table spoons butter, onion and salt;stir until smooth and the cream cheese and butter are melted.
Spread in a greased 13x9x2 inch baking dish. Melt remaining butter;drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, cover, at 350 for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Originally Submitted
2/2/2011
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